Remove the chicken and slice or shred and place back into Pressure Cooker cooking pot.

Select the Sauté or Browning function, add cheese and tortillas and stir until cheese melts.

Serve with a dollop of sour cream and scallions on top.

Notes

Canned green chiles are optional for a spicier dish.For a little less spice, use mild enchilada sauce or ½ mild and ½ medium.If your chicken is not frozen, increase stock by 1/8 cup.If desired, before adding cheese and tortillas, remove cooked chicken, lightly fork shred and put back in pot.

OMG!! I will never make enchiladas the old way again!!!!! I made a few changes, such as black beans instead of red, green enchilada sauce and I didn’t have prepackage taco seasoning so I just improvised with what I had. I also cooked the rice in with the meal instead of separate. I made tortilla chips using flour tortillas I had too. Everyone loved it and I ate at as my evening snack while everyone else ate cookies! LOL

This was delicious! I made this for dinner and my husband instantly agreed, “It’s a keeper!” Thank you for sharing a simple, easy, TASTY dish! I followed the ingredient list with the exception of no green chiles or red pepper flakes, only because we didn’t have them. My chicken breasts probably should’ve been cut in half because they weren’t quite done in the specified cook time. Just a few extra mins and it was totally worth the wait!

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